Artichoke Fennel And Crispy Prosciutto Salad Recipes

ARTICHOKE AND PROSCIUTTO SALAD

Steps:

• Thoroughly drain artichoke hearts, then cut them into quarters and place into a bowl.
• Cut each fresh tomato into wedgies. Slice the sun-dried tomatoes into thin strips. Cut the prosciutto into thin strips and add to the bowl with the tomatoes and olive halves.
• Keeping a few basil leaves whole for garnish, tear the remainder of the leaves into small pieces and add to the bowl containing other salad ingredients.
• Make the Dressing:.
• Put the oil, wine vinegar, garlic, mustard, honey and salt and pepper to taste in a container with a tight lid and shake vigorously until well blended.
• Pour over the salad and toss together.
• Garnish with whole basil leaves and serve.

CAPRESE SALAD WITH PROSCIUTTO AND FRIED ARTICHOKES

Steps:

• Mix the flour with 1/4 teaspoon each salt and pepper in a large bowl. Add the artichoke hearts and toss. Heat the olive oil in a large skillet over high heat. Add the artichoke hearts and fry until golden brown and crisp, about 3 minutes per side. Transfer to a paper towel-lined plate to drain. Remove the skillet from the heat and reserve the frying oil.
• Season the tomatoes with salt and pepper. Divide the mozzarella, tomatoes, prosciutto and fried artichokes among plates. Top with the basil and olives and drizzle with some of the reserved frying oil.

ARTICHOKE AND FENNEL SALAD

Steps:

• Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use.
• Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large.
• bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy paste, the oil, the lemon juice, the orégano, and the thyme.
• Toss the fennel mixture with the dressing, season it with the pepper and salt, and.
• garnish the salad with the reserved fennel tops.
• Serves 6.

ARTICHOKE FENNEL SAUCE WITH PROSCIUTTO

Steps:

• Mince and mash garlic and fennel seeds to a paste with 1/2 teaspoon salt, then stir together with artichokes, grated fennel, reserved fronds, zest, oil, and 1/2 teaspoon pepper in a large bowl.
• Toss hot spaghetti with artichoke sauce. Thin with some of cooking water. Serve topped with prosciutto and cheese.

ARTICHOKE AND FENNEL SALAD

Steps:

• Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy past, the oil, the lemon juice, the orégano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and garnish the salad with the reserved fennel tops.